Beef Marinated “Fajitas” with Wilted Spinach

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 31 minutes
Servings 4 Servings


  • 6 cloves garlic minced
  • 1/4 cup olive oil
  • 1/4 cup coconut aminos
  • 2 teaspoons cumin
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon chili powder
  • 1 bunch cilantro chopped
  • 2 large limes zested and juiced
  • 1 pound skirt steak
  • 2 tablespoons ghee
  • 1 medium red bell pepper seeded and sliced
  • 1 medium yellow bell pepper seeded and sliced
  • 1 medium green bell pepper seeded and sliced
  • 1 large sweet onion sliced
  • 2 medium jalapeños stem and seeds removed, sliced into strips
  • 2 large avocados peeled, pitted, and sliced
  • 6 cups fresh spinach wilted


  • Place first 8 ingredients in a large plastic bag. Place the skirt steak in the bag, press out the excess air and seal.
  • Lightly massage the bag to make sure the marinade coats the meat and then refrigerate for at least one hour or overnight.
  • Heat a large cast-iron skillet over medium-high heat. Add ghee and then place the steak in the pan. Sear 5 minutes each side and remove from the pan. Set aside and cover with foil to rest.
  • Meanwhile, add the sliced bell peppers, onion and jalapeños to the skillet. Add the reserved marinade that was used for the meat and sauté vegetables for 4 to 5 minutes.
  • Thinly slice the skirt steak across the grain and place on a large serving plate. Top with the cooked fajita vegetables and avocado slices. Serve over spinach to serve.
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